August 20, 2016
Condiments, Sauce, Salsas,
Vegetables, Corn, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Grilling (Outdoor), Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy more
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"Recipe source: Bon Appetit (August 2009)
Makes 4 cups"
Prepare a barbecue to high heat.
Brush bell peppers, corn and green onions with olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown (about 5 minutes for the green onions and 10-15 minutes for the other vegetables). Cool slightly. Cut bell peppers and green onions into 1/2 inch pieces. Cut corn off the cobs.
In a skillet over medium high heat heat 2 tablespoons oil. Add garlic and cumin; saute until garlic begins to sizzle (30 seconds). Pour into a large bowl; mix in lime juice and hot sauce. Stir in vegetables. season to taste with salt and pepper. Cool completely. Stir in cilantro.
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